Where Did That Come From? - Stevie's Crazy Kitchen Blog at Allrecipes.com - 240216

Stevie's Crazy Kitchen

Where did that come from? 
 
Jun. 17, 2011 10:57 pm 
Updated: Jun. 18, 2011 2:50 pm
Whilst perusing the site, searching places I've tended to overlook, I stumbled upon a recipe for stuffed cabbage leaves... think I shared that the best I've ever eaten were made by a woman of Polish heritage.  (come to think of it, I don't believe I've mentioned that!)  I only label her, as it was a family recipe, handed down mother to daughter for who knows how many generations!  I was amazed! 

I digress greatly, as a memory resurfaced as I was looking at the recipe (which was rather "basic," but I doubt I'll ever mimic history!)  The thought was, what trouble I had had many a year ago, when boiling the leaves... and a trick I learned of some time back, which really did work wonders!  Now, if I'm recalling correctly... which is certainly debatable!

Rather than peel off the fresh leaves, the method I tried suggested poking the head of cabbage with two large carving forks (one each side of the head) or a knife... needed was a good long utensil.  Core the cabbage?  I don't remember - seems hatefully difficult...  Suspend the cabbage above the boiling water, using the utensils to hold it up - laying the handles on the top edge of the pan.  As leaves begin to look softened, remove the cabbage, and the cooked leaves (untensils also, if needed,) and replace once again the speared cabbage over the boiling water after removing the leaves.  Repeat these steps until you've gathered a suitable number of now cooked leaves, and continue with your recipe.  I found that this way, the leaves were much less likely to tear as I removed them from the head, while still cooking them as needed to assemble the rolls.  I'm tempted to say point the core down over the water, but then the leaves might well cook better and faster with the core pointing up...

Sometimes I don't explain what's in my mind at all well, so I do hope that I'm making sense... now I'm thinking of making the darn things soon!  Mine will never be as good as those prepared by my friend's family, however!  Perhaps where I've deviated (per a recipe or two, I'm sure!) was  using tomato sauce, rather than condensed tomato soup.  Note to self - add tomato soup to shopping list! 

If you have a "family" recipe, and care to share (unless it's already posted here) I'd love for you to share!  Rest assured, though, I will try the "steaming" method rather than boiling leaves after they've been removed!  Also, if you've used this "steaming method" before, and would remind me... I'd appreciate that too!

As always, be well, be happy, and be crazy!
 
Comments
Jun. 18, 2011 11:27 am
I steam the leaves gently in my eight quart pasta pot. I remove the leaves as they becom (what I call ) workable. I resteam the head and repeat until I have enough leaves to equal my servings. I then stand the leaves with the thickest part resting on the bottom of the pasta strainer and steam them until "wrapable" then shock the leaves in ice water. Typically, I will wrap the filling with two cabbage leaves. Here's a recipe that seems to be close to the way I make it. ... http://allrecipes.com/recipe/slovak-stuffed-cabbage/detail.aspx ... I use 1.5 tsp fresh garlic, one tsp Caraway seed, 8 oz tomato sauce and one can tomato paste (Substitutes for the similar ingredients in the recipe.) I have been known to have a generous supply of semi sweet Reisling to serve with the meal.
 
Jun. 18, 2011 2:50 pm
thanks, Mike - sounds kinda like what I'm remembering... easier tho by the sound of it! I'll make a note, AND check out the recipe!
 
 
 
Click to Change your Profile Picture
Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level
Expert

Hobbies
Quilting, Gardening, Music

Links
 
 
ADVERTISEMENT
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States